Peanut Brittle

I think it’s funny that food plays a big part of so many important occasions in the world. Take, for example, ham for Easter, cakes on birthdays, turkey on Thanksgiving. There’s nothing better than sharing a big meal around a table with your family and friends. However, I like to commemorate the everyday occasions in life with a little celebratory something, too; in this case, peanut brittle for my mom and stepfather. They just moved to Tampa. They’re filled with stress and constant decision-making, and frankly, they could use some candy.

I just recently learned that this is one her favorite treats that she only rarely indulges in, and there’s nothing I like more than spoiling the people I love! So, off to Florida went a big bag of this homemade candy, along with a quirky antique store find, to welcome them into their new home.

So, for those of you interested in making this sweet treat, you’ll be happy to know that it is so ridiculously easy. This stuff also has the power to turn unsure peanut brittle novices into peanut brittle lovers. It sure did for me!

All it takes is a cookie sheet and a saucepan; no candy thermometer necessary (I just used a regular old kitchen thermometer). You are essentially making caramel with sugar, corn syrup, salt, and water, then adding the peanuts, butter and baking soda towards the end. Once it’s got a nice, warm color to it, onto the sheet and into the fridge it goes. Give it about half an hour to harden, then munch on your delicious candy confection, or share it with someone you love!

Peanut Brittle

Ingredients:

1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1/4 cup water

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda

Directions:

Grease a large cookie sheet. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

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36 Responses to “Peanut Brittle”

When I was in high school, we made peanut brittle in our chemistry class! I can’t even tell you now why it had anything to do with chemistry… (I hope my teacher is not reading this) and I can guarantee that ours did not look nearly as good as this does!

The peanut brittle is looking so tempting Georgia… ! Its our fav sweet snack after meals and eat it too often in the winters. I will certainly give ur version a try on the following weekend, its really too good !

Hi Georgia! I just came from Teenie Cakes. Wow your blog is so cute and pictures are amazing too. I love your design and everything. I’m not a baker but I love to eat sweets and even to look at them. I’m following you on FB now so I won’t miss your post. ;-)

I really need to get over my fear of candy making and go buy a kitchen thermometer! This looks SO delish…I could go for a piece of right about now. And I have the same blue Le Creuset Dutch oven in my kitchen…I LOVE it!!

Sorry, Lauren, I couldn’t confidently recommend any substitutes seeing as I haven’t tried this without corn syrup. As far as I know, it’s necessary for the chemical reaction it has with the baking soda. If you can’t find it locally, maybe you could buy it online.

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